Rennet & Rind wins Affineur of the Year

Now in its fourth year, Affineur of the Year continues to highlight innovation in British cheese aging. Perry James Wakeman of Rennet & Rind has once again claimed the top prize, winning three of the past four competitions. His 2025 entry, Dillon, a clothbound Cheddar, impressed judges with a bold aging approach involving high humidity, high temperature, and a spiked roller technique to intensify flavour.

Held at St Mary’s Marylebone and organised by the Academy of Cheese, the event featured 43 entries across five categories. While judges assessed cheeses behind closed doors, attendees sampled entries and voted in the People’s Choice Award.

The Fine Cheese Co. in Bath secured four category wins, including People’s Choice, while White Lake Cheese won Best Blue Cheese.

Judge Patrick McGuigan praised the rising standards and Wakeman’s expertise, calling affinage “a complicated skill to master.”

Wakeman noted the value of industry feedback and collaboration, adding: “Everyone is sharing, and the industry is growing. This one’s for Cambridge and Stamford!”